# Ingredient List:
→ For the Fried Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 cup buttermilk
03 - 2 tablespoons fish sauce
04 - 2 tablespoons red curry paste
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
→ For the Dredge
07 - 1 cup all-purpose flour
08 - ½ cup cornstarch
09 - 1 teaspoon salt
10 - ½ teaspoon black pepper
→ For Frying
11 - Vegetable oil, for deep frying
→ For the Spicy Mayo
12 - ½ cup mayonnaise
13 - 1 tablespoon sriracha (adjust to taste)
14 - 1 tablespoon fresh lime juice
→ For Assembly
15 - 4 brioche buns
16 - 1 cup shredded cabbage
17 - ½ cup pickled carrots
18 - Fresh cilantro leaves, for garnish
# Steps:
01 - In a large bowl, whisk together buttermilk, fish sauce, red curry paste, garlic powder, and onion powder. Add chicken breasts, ensuring they are fully submerged. Cover and marinate in the refrigerator for at least 2 hours or overnight for best flavor.
02 - In a shallow dish, combine flour, cornstarch, salt, and black pepper. Mix thoroughly to ensure even distribution.
03 - Heat about 2 inches of vegetable oil in a deep frying pan or Dutch oven to 350°F.
04 - Remove chicken from marinade, letting excess drip off. Dredge each breast thoroughly in the flour mixture, pressing lightly to ensure even coating.
05 - Fry chicken breasts in batches for 6–8 minutes per side until golden brown and cooked through (internal temperature should reach 165°F). Drain on a paper towel-lined plate.
06 - In a small bowl, whisk together mayonnaise, sriracha, and lime juice to make the spicy mayo. Adjust sriracha amount to your spice preference.
07 - Lightly toast brioche buns until golden and slightly crispy.
08 - Spread spicy mayo on both halves of each bun. Layer with fried chicken, shredded cabbage, pickled carrots, and cilantro. Top with the other bun half.
09 - Serve immediately while chicken is hot and crispy for optimal texture and flavor.
